The culinary world has recently been shaken by a fascinating shift, with canned fish emerging from backroom cupboard obscurity into the limelight. Once held in suspicion more infamous as a pizza topping controversy than even the pineapple those little salty treasures have taken their rightful place on gourmet restaurant menus and in home kitchens, too. Inspired by fame chefs or financial need, one truth remains certain: canned fish is a stay-home.
Behind ubiquitous canned tuna is an active world of seafood options. From mussels and mackerel to salmon and octopus, canned items hold an array of ready-to-consume delights. But two small but potent competitors always take the spotlight: anchovies and sardines. Typically reviled and frequently accompanied by each other, they’re too often dismissed as “too fishy” or “too strong.” Such stereotyping does injustice to the more gastronomic possibilities packed into each can.
Anchovies and sardines, while seemingly the same at first glance, differ biologically, when processed, and when prepared in the kitchen. Their similarities end with their shared family origin and tiny stature. To learn of their different identities is to find out about their optimum uses in the kitchen. This exploration goes a long way into what actually differentiates them from their physical characteristics to the way they are redefined being prepared.
Meeting the Anchovy: Shape, Function, and Taste
Anchovies are small fish that live in salt water, originally rooted in the Mediterranean and Black seas. Being under seven inches in length with thin, near-invisible scales, their physical makeup explicitly determines how they’re manufactured and used. Because of their small size, they’re particularly well-adapted for aggressive preservation techniques that totally alter their taste and texture.
Sold usually as oil-packed fillets, anchovies finish a complex metamorphosis from raw fish into flavor-rich strips. After heads, fins, and guts are removed, they’re piled up in salt and permitted to cure a biochemical process that saves and enriches their flavor. The curing not only dehydrates the moisture but builds up the anchovy’s characteristic pungency by enzymatic breakdown.
They are then cured, washed, and sliced into boneless, skinless fillets. These are stuffed with oil, which helps preserve them even further and temper their saltiness. The result: soft, salty strips that add rich, savory flavors to countless dishes.
When gently melted in oil, anchovies nearly dissolve into sauces blending unobtrusively without leaving a discernible “fishy” flavor. Their proteins and fats easily dissolve, adding meaty undertones to dishes. This meltability makes them a sneaky seasoning hero for pasta sauces, dressings, and beyond.
Alex's Anchovy Bucatini
Equipment
- 1 Baking Sheet
- 1 Food Processor
- 1 Large Pot For cooking pasta
- 1 Large Saute Pan
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 3 cups cubed stale Italian bread
- Salt
- 1 pound bucatini pasta
- 8 tablespoons olive oil divided
- 2 2-ounce cans anchovy fillets, in olive oil, minced
- 1 cup 2 large roasted red bell peppers, seeded and finely minced
- 1 cup sweet onion finely minced
- 7 garlic cloves thinly sliced
- 1/2 teaspoon red chili flakes
- 1/2 cup grated Parmigiano-Reggiano divided
- 1/3 cup minced Italian parsley leaves
Instructions
- Preheat the oven to 300 degrees F.
- Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside.
- In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate.
- Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
- Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.
Notes
2. Ensure your Italian bread is truly stale for the best breadcrumbs; this allows them to crisp up beautifully in the olive oil, providing a crucial textural contrast. Toast them until deeply golden for maximum flavor.
3. Reserving pasta water is vital. Its starch content helps emulsify the sauce, creating a silky, cohesive coating for the bucatini.
4. Cook the anchovies and bell peppers rapidly to release their aromatics without burning. The sweetness of the red bell pepper balances the saltiness of the anchovies.
5. Freshly grated Parmigiano-Reggiano makes a significant difference in flavor and meltability compared to pre-grated options.
Anchovy Variations: Salt-Packed to Boquerones
Anchovy fans have numerous preparations to play with:
- Anchovies cured in salt – Whole, potent, and unfiltered, these have to be rinsed and deboned before use. The taste is potent and undiluted, often liked by the purists.
- Dried anchovies – Much favored by the East Asian population, these are added to broths or served as a snack.
- Boquerones – One of Spain’s most popular favorites, these are marinated in vinegar to create a much milder and tangier product than their salt-cured counterparts. Usually served as tapas, they show how the application of varying preservation methods results in very differing results.
- Anchovy paste – Roundly disapproved of by food professionals due to its insipid flavor and added chemicals. It’s considered to be a substandard version of the original.
Anchovies in Cooking: A Secret Ingredient
For most recipes, oil-packed anchovy fillets are the choice. They dissolve away and deliver intense savoury flavour without clogging the palate. In dressing for Caesar salad or in pasta sauces, they add savouriness exactly as salt would but more so.
Their umami impact comes from natural high levels of inosinate and guanylate that intensify the glutamates of other foods. As used judiciously, anchovies act as flavor enhancers rather than being the focus, transforming dishes with subtle depth.
Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)
Equipment
- 1 Large Nonstick Skillet
- 1 Large Pot For cooking spaghetti
- 1 Wooden Spoon For breaking up anchovies and tossing pasta
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 pounds jumbo shrimp peeled and deveined
- 1 lemon juiced
- 1/4 cup chopped flat-leaf parsley a couple of handfuls
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic crushed and peeled
- Coarse salt about 1 teaspoon
- 2 tablespoons a couple of generous drizzles extra-virgin olive oil
- 1/4 cup 4 turns around the pan in a light stream extra-virgin olive oil
- 1 2-ounce tin anchovy fillets
- 6 to 8 large cloves garlic crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped flat leaf parsley a couple of handfuls
- Coarse salt
- 1 pound spaghetti cooked to al dente
- Tomato and Onion Salad as an accompaniment
- Crusty bread as an accompaniment
- 5 medium plum tomatoes halved lengthwise, gently seeded, and thinly sliced
- 1 small white skinned onion peeled, halved lengthwise, and thinly sliced
- 1/4 cup chopped flat-leaf parsley a couple of handfuls
- A generous drizzle extra-virgin olive oil about 2 tablespoons
- Coarse salt and black pepper
- Crusty Bread as an accompaniment
Instructions
- Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
- Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
- Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
- Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
- Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
- The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
Notes
The Sardine: Whole Fish, Whole Flavor
Though in the same family, sardines vary in terms of size, texture, and processing. Sardine’s larger cousins are 12 inches long and are typically canned whole with skin, bones, and all (except head, fins, and guts). They have soft bones that are entirely edible, providing texture and nutritional value, especially calcium and phosphorus.
Sardines are not salt-cured like anchovies. Their shelf life is based on minimal cooking and packaging. This gives them a more solid texture and more fishy flavour, and therefore more appropriate for meals where they are still noticed and felt.
Tapenade
Equipment
- 1 Food Processor
- 1 Fine-Mesh Strainer For rinsing olives and anchovy fillets
- 1 Rubber Spatula For scraping down the food processor bowl
- 1 Serving Bowl
Ingredients
Main
- 1/2 pound pitted mixed olives
- 2 anchovy fillets rinsed
- 1 small clove garlic minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Instructions
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Notes
Packed and Consumed Sardines
Sardines appear in numerous flavour-padded forms:
- Oil-packed – More refined and richer, most suitable for direct eating or simple recipes.
- Water-packed – Leaner but occasionally regarded as less flavourful.
- Tomato sauce or mustard – These contribute tang and sweetness and are served ready to eat from the tin.
Smoked sardines – Contribute depth and perfume for those who prefer stronger flavours.
Both packaging methods work with the natural pungency and body of the fish, with oil-packing being the favourite of chefs for quality and flavour.
Sherried Sardine Toast
Equipment
- 2 Small bowls
- 1 Whisk
- 1 Basting Brush
- 1 Half sheet pan
- 1 Cooling Rack To fit inside half sheet pan
Ingredients
Main
- 2 3.75-ounce 2-layer tins brisling sardines in olive oil
- 2 tablespoons finely chopped parsley leaves divided
- 1 tablespoon sherry vinegar
- 1/4 teaspoon lemon zest reserve the lemon and cut into 4 wedges
- Freshly ground black pepper
- 4 1/2-inch thick slices crusty bread, such as sourdough, country loaf or rye
- 1 ripe Hass avocado
- Coarse sea salt
Instructions
- Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
- After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
- Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
- Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
- Season lightly with sea salt and serve with lemon wedges.
Notes
Culinary Uses: Anchovy vs. Sardine
Their differences inform how we cook with them:
- Anchovies melt into dishes, melting into dressings, sauces, or sautés for subtle richness.
- Sardines come whole, perfect for toast, salads, pasta, or snacks on their own.
- Whereas anchovies become lost like a refined spice, sardines come as bold, textural warriors.
Sardine Success Hints from the Experts
NYC restaurants Nudibranch and Tin Parlour chef Jeff Kim recommends:
- Choosing sardines packed in olive oil or extra virgin olive oil for ultimate flavor.
- Moving away from those in water, which he considers to be of poorer quality.
- Picking Mediterranean Spain and Portugal sardines specifically for premium flavour at the top of the range.
- Looking for the blue MSC label to ensure it is from a sustainable source.
- Experimenting with new brands and varieties to widen your horizons of tinned fish flavour.
Pork Adobo Recipe
Equipment
- 1 Dutch Oven or Heavy-Bottomed Pot For searing and long braising.
- 1 Chef's knife For prepping pork and garlic.
- 1 Cutting Board For safe and efficient food preparation.
- 1 Liquid Measuring Cup For accurate liquid measurements.
- 1 Wooden Spoon or Ladle For stirring and serving.
Ingredients
Main
- 1 tablespoon oil
- 3 pounds fatty pork shoulder cut into 1 1/2 inch cubes
- 1/2 cup soy sauce
- 1/2 cup rice vinegar plus more to taste
- 1 cup coconut mik
- 4 bay leaves
- 8 cloves garlic peeled and lightly crushed
Instructions
- Cut the fatty pork shoulder into approximately 1 1/2-inch cubes.
- Heat 1 tablespoon of oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Add the pork cubes to the pot in batches if necessary, searing until well browned on all sides, then remove the pork and set aside.
- To the same pot, add the soy sauce, 1/2 cup rice vinegar, coconut milk, bay leaves, and lightly crushed garlic cloves. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Return the seared pork cubes to the pot, ensuring they are mostly submerged in the liquid.
- Reduce the heat to low, cover the pot, and simmer gently for 2 to 2.5 hours, or until the pork is exceedingly tender.
- Carefully remove the tender pork pieces from the pot and set them aside.
- Increase the heat to medium-high and vigorously simmer the remaining sauce, stirring occasionally, until it has reduced and thickened to a glossy consistency.
- Return the cooked pork to the reduced sauce, tossing to coat each piece thoroughly.
- Taste and adjust seasoning with additional rice vinegar if desired, then serve hot, preferably with steamed rice.
Notes
Easy Ways to Enjoy Sardines
Sardines are pre-cooked and ready to eat. Enjoy them:
- From the can, straight into a cracker or fork.
- Spread on buttered toast or crispbread.
- Matched with lemon or pickled vegetables to counter their richness.
- Matched with chilli crisp, pesto, or your favorite condiment.
Lucia Flors of Siesta Co. honors their plainness, even serving them as solo breakfast food.
Cooking Methods for Enhancing Sardines
Sardines also make great cooked recipes. Jeff Kim suggests:
- Sauté pan with garlic, soy, and herbs great served over rice.
- Skewered grilled with vegetables or lemon, topped with chimichurri or olive oil.
- Baked at 425°F for 15 minutes or until, then dressed with herbs or sauces.
- These methods preserve the firm texture of the sardines while adding flavor.
- Nutritional Powerhouses: Omega-3s and More
Sarde Con Olie - Homemade Tinned Sardines
Equipment
- 1 Shallow Baking Dish For curing and confiting sardines
- 1 Small Saucepan For infusing olive oil
- 2 Airtight Glass Jars For storing finished sardines
- 1 Spatula or Tongs For handling delicate fillets
- 1 Paper Towels Essential for drying sardines thoroughly
Ingredients
Main
- 12 Fresh sardines fillets or 6 whole sardines rinsed, scaled and filleted
- Caster sugar
- Coarse sea salt
- 1 1/2 cups olive oil or sunflower oil
- Coarsely crushed peppercorns
- Dried Oregano or Dried Greek Herbs to taste
Instructions
- Clean and fillet fresh sardines. Rinse thoroughly and pat completely dry.
- In a shallow dish, arrange sardine fillets in a single layer. Sprinkle generously with coarse sea salt and a touch of caster sugar.
- Refrigerate the sardines for 20-30 minutes to cure.
- Rinse the cured sardines very well under cold running water to remove all salt and sugar. Pat them extremely dry with paper towels; this is crucial for texture.
- Arrange the dried sardine fillets snugly in a heatproof baking dish or a clean, oven-safe jar.
- In a small saucepan, gently warm the olive oil with coarsely crushed peppercorns and dried oregano/Greek herbs over low heat until fragrant (do not boil).
- Carefully pour the warm, infused oil over the sardines, ensuring they are fully submerged.
- Place the dish/jar in an oven preheated to a very low temperature (around 200-225°F or 95-107°C) for 60-90 minutes, or until the sardines are tender but still hold their shape. Alternatively, gently simmer on the stovetop over extremely low heat.
- Remove from oven/heat and let the sardines cool completely in the oil.
- Transfer the sardines and oil to clean, airtight glass jars. Ensure sardines remain fully submerged in oil. Store in the refrigerator for up to 2-3 weeks.
Notes
Both fish contain a dense concentration of health benefits:
- A high concentration of omega-3 fatty acids, which are good for brain and heart health.
- A high selenium level, which lessens oxidative stress and enhances cardiovascular resilience. Soft-boned sardines also contain calcium and phosphorus.
- A six-month test even showed cognitive improvement in older adults who took daily omega-3s compared to those who didn’t show evidence of the fish’s real-world nutritional advantages.
A Sodium Consideration
An important distinction is in the salt content. Anchovies, especially those that are salt-cured, are very high in salt as they are stored in salt. Sardines, however, are usually lower in salt Consumers who care about health may choose sardines or fresh versions of either of these fish so they can maintain more control over the salt. Final Thoughts
Anchovies and sardines might be side by side on the same store shelf, but their individual culinary personalities are light-years apart. From the umami richness of the salt-cured anchovy that melts away into sauces, to the bold, flakely sardine that holds its shape and stands tall on toast, each has its own purpose. With greater nutrition and unparalleled versatility, they’ve asserted themselves as pantry staples. By learning about their differences and strengths, home cooks and chefs may unlock their full potential. Whether you’re preparing high-end pasta sauces or just throwing together a quick snack board, the world of tinned fish is richer and tastier than its humble cans suggest.
